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04/18/2014

~ E-Z Jamaican Shrimp Curry in a Hurry w/No Worry~

I'm no expert, but, I do know just enough about Jamaican cooking to NOT be dangerous. I know that a dish consisting of ackee fruit and salt cod is their National Dish. Since I've just spent the past week posting some luscious recipes for cod fish (I love cod), a lovely thought and tribute to Jamaica (I love Jamaican food) would have been to end the week with this uniquely tantalizing recipe. Alas, even if I could get my hands on an ackee here in the states, I wouldn't touch it. Parts of the ackee are toxic, so, my better judgement tells me to leave that recipe to the experts!

But. Once I started reminiscing about Jamaican fare (from barbeque to jerk, they make some of the best fish, chicken, pork, beef and lamb dishes in the world), I started salivating. They make some magnificent curries too, so, tonight, for our Good Friday dinner, I've decided to make Jamaican shrimp curry. It's quick and easy to prepare (a 30-minute meal), full of great Caribbean flavor, and, the only "special ingredient" you'll need is:

Jamaican-Style Curry Powder!

Jamaican curry powder contains allspice and Indian-style curry powder does not. Indian curry powder contains cardamom and mace, Jamaican curry powder does not. All Jamaican curries contain coconut milk, but only South Indian curries do. Jamaican curries tend to be spicy and sweet while Indian curries are mild and slightly tart.

"Curry" is a catch-all English (British) term used in Western cultures to denote stewike dishes from Southern and Southeast Asia, as well as, Africa and the Caribbean. Curry powder (the commercially marketed blend of spices we buy in our American markets) doesn't really exist in any of these places. Hand-made pulverized blends of dried spices, the amounts of which vary to suit the palate of each family or cook are prepared in a mortar and pestle. Dishes called curry are relatively easy to prepare and can contain meat, poultry, fish or shellfish. Seasonal vegetables can be included, or, the dish can be made of vegetables (vegetarian).

1/4 teaspoon habanero powder (optional) (Note: Jamaicans typically use fresh, Scotch Bonnet chilies for extra heat. I don't often have them on hand, but, the slightly citrusy flavor of incendiary habanaro powder, which I keep in my pantry, is a marvelous substitute.)

1 14-ounce can coconut milk that has been well-shaken prior to opening